In a small saucepan, combine the water and sugar and heat gently, stirring until fully dissolved without boiling, then remove from heat, add the dried rose petals, cover, and let steep for 8–10 minutes only before straining and cooling completely — oversteeping turns rose bitter and perfumed, so respect the clock.
In a large pitcher, add the lemon pulp and mash gently with a muddler just to release juice and create light structure, keeping it loose and never puréed.
Add the fresh lemon juice, 120 ml of the rose syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste; adjust by adding more syrup for sweetness or a slightly stronger floral note, more water if rose feels dominant, and never compensate floral with more acid — dilute instead.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the rose lemonade, and garnish with lemon slices and a few edible rose petals if desired.
